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So I visited a local cidery yesterday that had a decent selection of cider on tap and a couple of those were one with hops and another regular cider aged 6 months in bourbon barrels. I tried both and concluded that I didn't care for the one with hops but really enjoyed the bourbon barrel one...

So I got a steal off Facebook yesterday . 2 six gal carboy 1 five gallon 1 three gallon 2 5 gallon buckets with lid and a ton of other wine making equipment along with 4 cases 750 bottles and 2 cases of 375. All for $75. But this is something I've never seen before and was wondering what it was

Has anybody ever heard of this yeast or ever used it. I just came from a bar that supposedly uses this for their meads and ciders. They had a Vikings blood that was excellant.

So we are having yet another winter storm here in northern michigan so i had 2 packets of us-05 yeast that i was going to use on a 6.5 gallon batch (but used notty instead) sitting in my frig. Went in to do grocery shopping before storm and special forces led me into the juice isle. Ended up...

So I juiced around 2 bushels of apples and came up way short filling my 6.5 carboy up. I have just little over 4 gallons which is just shy of 2/3 full. How bad is this and if it is an option can i just add some store bought apple juice to fill it full? Its presently in the 24-36 hr campden...

So this is my first post on this forum so Hello everyone from Northern Michigan. Question is Im new to hard cider and I just bought a gallon straight from one of our local orchards. Thing is, is that it was frozen no preservatives and unpasteurized apple cider. Is there anything i need to do to...